Yard House Restaurant

"Observed cook touch raw chicken, change gloves, then touch RTE buns without washing their hands first. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: Cook removed gloves, then washed his hands properly | Observed several cold holding violations of TCS foods on prep top coolers throughout main kitchen. C/A: All cold holding TCS foods shall be maintained at 41F or below. COS: Per PIC, all items where transported from the walk-in cooler directly to the prep cooler units within 4 hours prior to temperatures being taken. EHS allowed facility to utilize ice baths to rapidly cool- temperatures cooled to 41F and below by 12:55pm."

"OBSERVED CHICKEN BREASTS PLATED FOR SERVICE WITH A FINAL COOK TEMP. OF 155F C/A: RAW CHICKEN SHALL ALWAYS BE COOKED TO A FINAL COOK TEMPERATURE OF 165F FOR 15 SECONDS BEFORE SERVICE TO CUSTOMERS COS: CHICKEN WAS COOKED TO 168F-170F AT 2PM | OBSERVED MULTIPLE PANS OF CUT ROMAINE LETTUCE/SPRING MIX (WHICH WAS IN ACTIVE USE), CORN, BOILED EGGS, AND DICE TOMATOES COLD HOLDING ABOVE 41F IN PREP TOP COOLER 2 & 3 IN SALAD PREP AREA IN KITCHEN. OBSERVED SUSHI RICE COLD HOLDING ABOVE 41F IN PREP TOP COOLER 3 ON COOK LINE IN KITCHEN. OBSERVED PANS OF RAW CHICKEN TENDERLOINS, RAW POLLOCK, AND CHICKEN WINGS COLD HOLDING ABOVE 41F IN COOLER IN FRY PREP AREA IN KITCHEN. OBSERVED MULTIPLE BARS OF BUTTER COLD HOLDING ABOVE 41F IN REACH IN COOLER IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: 1 PAN OF CUT COMAIN AND 1 PAN OF SPRING MIX WERE DISCARDED DUE TO BEING IN THE COOLER OVERNIGHT, THE REST OF THE PANS WERE ALLOWED TO CONTINUE COOLING; WINGS THAT WERE BEING USED TO SERVICE WERE PLACED BACK IN WIC TO CONTINUE COOLING; ALL OTHER FOOD DISCARDED"